These scallops were absolutely delicious! Easy to make, too. The recipe is based on a braising cookbook by Molly Stevens. There’s not a lot in the book for me, but it is worth it for this recipe, alone. If you’ve made scallops before, you probably already know this, but buy “dry” scallops for this recipe…
Smashroom Sandwiches
These are kind of weird, but good. I’m not much into vegetarian food, but this recipe did catch my eye in an old Bon Appetit issue. Please note that the “smash” part of the recipe seems to be more of a gimmick than a path to a better sandwich. I don’t think you necessarily need…
Butter Cookies with Pistachios
These were outstanding cookies! Based on a recipe from a Penzy’s spice catalog, I took liberties with some of the ingredients, which made these spectacular. One key secret is to use high-fat butter, like Kerrygold. And chop the pistachios coarsely, so you have big chunks in the cookies. Not much more to say about then,…
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